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1 pkg. Rice-a-Roni chicken flavor rice
2 tablespoons margarine or butter
1 (16 oz.) jar salsa
1 lb. boneless, skinless chicken breasts, chopped
1 c. frozen or canned corn, drained
4 c. shredded lettace
1/2 c. (2 oz) shredded cheddar cheese
2 c. tortilla chips, coarsely broken
1 med. tomato, chopped
In a large skillet over medium-high heat, saute rice-vermicelli mix
with margarine until vermicelli is golden brown.
Slowly stir in 2 cups water, salsa, chicken, and special seasonings.
Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
Stir in corn. Cover and simmer another 5 to 10 minutes or until rice
is tender and chicken is no longer pink inside.
Top rice mixture with cheese and tortilla chips. Garnish with tomato
and lettuce.
Serves 6
2 tablespoons margarine or butter
1 (16 oz.) jar salsa
1 lb. boneless, skinless chicken breasts, chopped
1 c. frozen or canned corn, drained
4 c. shredded lettace
1/2 c. (2 oz) shredded cheddar cheese
2 c. tortilla chips, coarsely broken
1 med. tomato, chopped
In a large skillet over medium-high heat, saute rice-vermicelli mix
with margarine until vermicelli is golden brown.
Slowly stir in 2 cups water, salsa, chicken, and special seasonings.
Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
Stir in corn. Cover and simmer another 5 to 10 minutes or until rice
is tender and chicken is no longer pink inside.
Top rice mixture with cheese and tortilla chips. Garnish with tomato
and lettuce.
Serves 6
